Shredded Chicken Tacos with Creamy Chimichurri Sauce

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Why You’ll Love This Recipe

  • Bold Flavors: The creamy chimichurri sauce combines fresh herbs with a tangy base, elevating the shredded chicken to new heights.
  • Customizable Heat: Incorporate jalapeños for a spicy kick, or substitute with bell peppers for a milder taste.
  • Quick and Easy: With straightforward preparation, these tacos are ideal for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Creamy Chimichurri Sauce:

  • Greek yogurt (or sour cream)
  • Mayonnaise
  • Minced shallot
  • Finely chopped parsley
  • Finely chopped cilantro
  • Extra virgin olive oil
  • Red wine vinegar
  • Small garlic clove, pressed or grated
  • Kosher salt

For the Shredded Chicken Filling:

  • Avocado oil
  • Chicken breast

Homemade Seasoning Blend:

  • Garlic powder
  • Kosher salt
  • Freshly cracked black pepper
  • Small jalapeño, thinly sliced (optional)
  • Finely chopped red onion

For the Tacos/Toppings:

  • Small flour tortillas (5″ in diameter)
  • Shredded romaine lettuce (or your preferred greens)
  • Sliced avocado
  • Crumbled feta cheese

Directions

  1. Prepare the Creamy Chimichurri Sauce: In a bowl, combine Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, pressed garlic, and kosher salt. Whisk until smooth and set aside to allow flavors to meld.
  2. Season the Chicken: Mix garlic powder, kosher salt, and black pepper. Rub this seasoning blend evenly over the chicken breast.
  3. Cook the Chicken: In a skillet over medium heat, warm the avocado oil. Add the seasoned chicken breast and cook for 4-5 minutes per side, or until browned and the internal temperature reaches 165°F (74°C). Transfer to a bowl, cover with foil, and let rest for 5 minutes before shredding.
  4. Sauté Jalapeños and Red Onion: In the same skillet, add a couple of tablespoons of water to deglaze, scraping up any browned bits. Add the sliced jalapeños and chopped red onion; sauté for 3-4 minutes until softened and slightly crispy.
  5. Combine Chicken and Vegetables: Return the shredded chicken and any accumulated juices to the skillet with the jalapeños and onions. Stir in chopped cilantro, mix thoroughly, and remove from heat.
  6. Assemble the Tacos: Warm the flour tortillas. Layer each with shredded lettuce, the chicken mixture, sliced avocado, and crumbled feta cheese. Drizzle with the creamy chimichurri sauce.

Servings and Timing

  • Servings: Approximately 6 tacos
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

Variations

  • Protein Alternatives: Substitute chicken with grilled shrimp or sautéed mushrooms for a different twist.
  • Cheese Options: Replace feta with cotija or queso fresco to vary the flavor profile.
  • Tortilla Choices: Use corn tortillas for a gluten-free option or larger tortillas for bigger tacos.

Storage/Reheating

  • Storage: Store the chicken mixture and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Warm the chicken filling in a skillet over medium heat until heated through. Stir the sauce before serving.

FAQs

What is chimichurri sauce?

Chimichurri is a traditional Argentine sauce made with fresh herbs, garlic, olive oil, and vinegar, typically used as a condiment for grilled meats.

Can I make the sauce ahead of time?

Yes, preparing the sauce in advance allows the flavors to meld, enhancing its taste. Store it in the refrigerator until ready to use.

Is this recipe spicy?

The inclusion of jalapeños adds a mild heat. For a spicier version, retain the jalapeño seeds or add a pinch of red pepper flakes.

Can I use rotisserie chicken?

Absolutely, using rotisserie chicken can save time. Simply shred the meat and proceed with the recipe as directed.

What can I serve alongside these tacos?

Consider sides like Mexican rice, black beans, or a fresh corn salad to complement the meal.

How can I make this recipe dairy-free?

Substitute the Greek yogurt with a dairy-free alternative and omit the feta cheese or use a plant-based cheese substitute.

Can I grill the chicken instead?

Yes, grilling the chicken will impart a smoky flavor that pairs well with the chimichurri sauce.

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Shredded Chicken Tacos with Creamy Chimichurri Sauce

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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 6 tacos
  • Diet: Gluten Free
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Description

Savor the bold flavors of Shredded Chicken Tacos with Creamy Chimichurri Sauce! Featuring tender chicken, vibrant herbs, and a tangy, creamy sauce, this recipe offers a quick and easy meal bursting with fresh ingredients. Perfect for a weeknight dinner or an intimate gathering, these tacos are fully customizable and absolutely irresistible.

 

Ingredients

For the Creamy Chimichurri Sauce:

  • 3 tbsp Greek yogurt (or sour cream)
  • 2 tbsp mayonnaise
  • 1 small shallot, minced
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped cilantro
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, pressed or grated
  • 1/4 tsp kosher salt

For the Shredded Chicken Filling:

  • 1 tbsp avocado oil
  • 2 medium chicken breasts
  • Homemade Seasoning Blend:
    • 1/2 tsp garlic powder
    • 1/4 tsp kosher salt
    • 1/4 tsp freshly cracked black pepper
  • 1 small jalapeño, thinly sliced (optional)
  • 1/4 cup finely chopped red onion
  • 2 tbsp chopped fresh cilantro

For the Tacos/Toppings:

  • 6 small flour tortillas (5″ diameter)
  • 1 cup shredded romaine lettuce (or preferred greens)
  • 1 small avocado, sliced
  • 1/4 cup crumbled feta cheese

Instructions

  • Prepare the Creamy Chimichurri Sauce
    In a small bowl, whisk together Greek yogurt, mayonnaise, minced shallot, parsley, cilantro, olive oil, red wine vinegar, pressed garlic, and salt. Set aside to allow flavors to meld.
  • Season the Chicken
    Mix garlic powder, salt, and black pepper in a small bowl. Rub this seasoning blend evenly over the chicken breasts.
  • Cook the Chicken
    Heat avocado oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until browned and fully cooked (internal temperature of 165°F/74°C). Transfer to a bowl, cover with foil, and let rest for 5 minutes before shredding.
  • Sauté Jalapeños and Red Onion
    In the same skillet, deglaze with a couple of tablespoons of water, scraping up browned bits. Add sliced jalapeños and red onion, sautéing for 3-4 minutes until softened and slightly crispy.
  • Combine Chicken and Vegetables
    Add shredded chicken back to the skillet with the sautéed jalapeños and onions. Stir in chopped cilantro and mix thoroughly. Remove from heat.
  • Assemble the Tacos
    Warm the tortillas. Layer each tortilla with shredded lettuce, the chicken mixture, sliced avocado, and crumbled feta cheese. Drizzle with the creamy chimichurri sauce before serving.

Notes

  • For a dairy-free version, use dairy-free yogurt and cheese substitutes.
  • Adjust spice levels by controlling the amount of jalapeños or adding red pepper flakes.
  • Store leftovers in airtight containers for up to 3 days. Reheat the chicken mixture in a skillet and stir the sauce before use.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

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